Is Focaccia The Easiest Bread?
Focaccia
Dough for a quarter sheet tray:
500g Bread Flour (100%
375g Water (75%)
100g Starter (20%)
10g Salt (2%)
3 Tbs Extra Virgin Olive Oil
1Tbs Extra Virgin Olive Oil for shaping the dough.
2Tbs Extra Virgin Olive Oil for “dimpling” the surface before baking.
Method:
Add the water and Starter to a stainless steel mixing bowl. Thoroughly combine until creamy.
Add the Bread Flour, Salt, and Extra Virgin Olive Oil.
Mix by hand into a rough dough. Alternatively you can use a dough whisk.
Scrape down the sides of the bowl and cover.
30-45 minutes later perform the first “Stretch and Fold”.
30-45 minutes later perform the second “Stretch and Fold”.
30-45 minutes later perform the third “Stretch and Fold”.
30-45 minutes later perform the fourth “Stretch and Fold”.
Allow to Bulk Ferment for 4-6 hours or until doubled in volume.
Spread 1 Tbs of Extra Virgin Olive Oil over the surface of the dough. Use your hand to move the dough from the container to allow the oil to coat the dough.
Transfer the dough to a work surface. Stretch it into a rectangle of uniform thickness and transfer to a parchment lined quarter sheet tray. Cover with a lid (or place in a oven that is OFF) and allow to Final Proof. It should double in volume and fill the tray to the top of the sides.
Preheat the oven to 425. Oil the surface of the dough with 2 Tbs of Extra Virgin Olive Oil. Use your fingers to spread the oil even over the dough.
Use your fingers to thoroughly dimple the dough by pressing your finger tip to the bottom of the tray, as if you are trying to stick the top surface to the bottom.
Bake for 30 minutes. Rotate 180 after the first 15 min.
Remove from the oven and allow to cool in the tray on a wire rack. The bread must cool for at least 1 hour before slicing.
To reheat. Preheat the oven to 400. Remove the focaccia from the tray and cut into your desired slices. Reassemble the slices on the tray and bake until crisp and warmed through.
